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Meatloaf

This classic meatloaf recipe combines a blend of beef, pork, and veal with oatmeal, fresh herbs, and savory seasonings. Baked to perfection and finished with a tangy chili sauce glaze, it yields a comforting and flavorful main course. Designed for six servings, it's a straightforward dish requiring about 75 minutes to prepare.
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Total Time 1 hour 15 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: American
Calories: 2866.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lb meatloaf mix beef, pork, and veal
  • 1 cup cooked oatmeal
  • 1 cup finely chopped onion
  • 1/3 cup finely chopped fresh parsley
  • 1/4 cup soy sauce
  • 2 large eggs
  • 2 teaspoons finely chopped garlic
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 cup chili sauce ketchup-based

Equipment

  • 1 Large Mixing Bowl
  • 1 Loaf Pan Standard 9x5 inch
  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Set of Measuring Cups and Spoons

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Finely chop the onion, garlic, and fresh parsley as specified in the ingredients list.
  3. In a large mixing bowl, combine the meatloaf mix, cooked oatmeal, chopped onion, parsley, soy sauce, eggs, garlic, thyme, and black pepper.
  4. Mix gently with your hands until all ingredients are just incorporated, taking care not to overmix the meat mixture.
  5. Form the mixture into an oblong loaf shape and place it into a standard loaf pan or onto a foil-lined baking sheet.
  6. Evenly spread the chili sauce over the top surface of the meatloaf.
  7. Bake for 60-70 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C) when checked with a meat thermometer.
  8. Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing to allow the juices to redistribute.
  9. Slice the meatloaf into desired portions and serve warm.

Notes

To achieve a tender, moist meatloaf, avoid overmixing the meat; combine ingredients until just incorporated to prevent a dense texture. Ensure onions and garlic are very finely chopped for even distribution and a smoother mouthfeel. For enhanced flavor and browning, consider sautéing the chopped aromatics slightly before adding them to the mixture. A meat thermometer is essential; cook until the internal temperature reaches 160°F (71°C). Always allow the meatloaf to rest for 10-15 minutes after baking before slicing to let the juices redistribute, ensuring a juicier slice. The chili sauce glaze can be applied halfway through baking for better caramelization.